Cherry Tomato and Yellow Pepper Sauce
- Number of Servings: 2
Ingredients
10 oz Cherry Tomatoes1 Yellow bell pepper2 tbsp Olive oil4 cloves Garlic3 Sundried tomatoes3 Roasted red peppers (jarred in oil)Salt, pepper, sugarWater2 cups spaghetti
Blend all ingredients (not spaghetti) coarsely plus pinch of salt and 2 pinches pepper.
Cook sauce for at least a half an hour (add water if it dries out before this). Add as much water as you want, but bear in mind the sauce will need to be cooked for longer to achieve the thickness desired. Cook until happy with thickness of sauce (make a little thicker than you want finished product).
Let sauce cool as you cook pasta to al dente.
Drain 9/10 of pasta water but leave the remainder with the pasta. Add the sauce and return pasta plus sauce to heat for about 3mins.. until desired consistency.
Serving Size: 2 people
Cook sauce for at least a half an hour (add water if it dries out before this). Add as much water as you want, but bear in mind the sauce will need to be cooked for longer to achieve the thickness desired. Cook until happy with thickness of sauce (make a little thicker than you want finished product).
Let sauce cool as you cook pasta to al dente.
Drain 9/10 of pasta water but leave the remainder with the pasta. Add the sauce and return pasta plus sauce to heat for about 3mins.. until desired consistency.
Serving Size: 2 people
Nutritional Info Amount Per Serving
- Calories: 428.5
- Total Fat: 15.1 g
- Cholesterol: 0.0 mg
- Sodium: 196.9 mg
- Total Carbs: 57.1 g
- Dietary Fiber: 4.2 g
- Protein: 10.2 g
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